Zucchini Pizza Casserole Bake (Print)

Hearty zucchini bake with beef, cheeses, and Italian-inspired flavors. Easy to freeze, perfect for family dinners.

# Ingredients:

→ Base Layer

01 - 4 cups (approximately 500 g) grated zucchini, skin on
02 - 1/2 teaspoon fine salt
03 - 2 large eggs
04 - 1/2 cup (40 g) grated parmesan cheese
05 - 1 cup (100 g) shredded part-skim mozzarella cheese
06 - 1/2 cup (50 g) shredded cheddar cheese

→ Meat Sauce Layer

07 - 450 g minced beef
08 - 1/2 cup (65 g) diced onion
09 - 1 can (425 g) tomato sauce with Italian herbs

→ Topping

10 - 1 cup (100 g) shredded part-skim mozzarella cheese, reserved
11 - 1/2 cup (50 g) shredded cheddar cheese, reserved
12 - 1 medium (120 g) green or red bell pepper, sliced

# Steps:

01 - Preheat oven to 200°C. Place grated zucchini in a colander, sprinkle with salt, and let stand 10 minutes to draw out moisture. Squeeze firmly to remove excess liquid.
02 - In a large bowl, combine squeezed zucchini, eggs, parmesan, and half of both mozzarella and cheddar. Stir thoroughly to blend.
03 - Transfer mixture to a greased 33x23 cm baking dish. Press evenly to form the base. Bake for 20 minutes until set.
04 - While the base bakes, heat a large saucepan over medium. Add minced beef and onion, cooking until beef is no longer pink, breaking into crumbles. Drain excess fat. Stir in tomato sauce and simmer briefly.
05 - Evenly spread the meat sauce over the baked zucchini base in the dish.
06 - Sprinkle reserved mozzarella and cheddar cheeses evenly over sauce. Top with sliced peppers.
07 - Return dish to oven and bake for approximately 20 minutes until cheese is melted and bubbling.
08 - Let casserole cool slightly. Slice into portions and serve warm.

# Notes:

01 - Allow grated zucchini to drain thoroughly to avoid excess moisture in the base.
02 - Leftovers develop deeper flavor and store well in the refrigerator up to 4 days.
03 - To freeze, cool completely, wrap in foil, and store in an airtight container for up to 3 months.
04 - Reheat in oven at 175°C for 20–25 minutes or microwave in short intervals.

Go Back